For more information, write or call:

TECHNOLOGICAL SERVICES DIVISION

Industrial Technology Development Institute (ITDI-DOST)
Telefax: 837-2071 loc. 2265 / 837-6156
e-mail: tsd@itdi.dost.gov.ph

ISSN 1656 6831

Livelihood Technology Series 3

PREPARATION &
PRESERVATION OF
FRUIT JUICES

Department of Science and Technology

INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE

DOST Compound, General Santos Avenue
Bicutan, Taguig City, Metro Manila, PHILIPPINES
http://www.itdi.dost.gov.ph

Our Business is Industry

3rd edition 2013

Prepared by:

ELNILA C. ZALAMEDA
TSD-ITDI

Ma. ELSA M. FALCO

FPD-ITDI

Edited by:

VIOLETA B. CONOZA
TSD-ITDI

Cover layout by:

LUZMIN R. ESTEBAN
TSD-ITDI

Adviser:

NELIA ELISA C. FLORENDO

TSD-ITDI

Livelihood Technology Series 3

Preparation & Preservation of Fruit Juices

ACKNOWLEDGEMENT

This brochure was made possible through

the research efforts of the Food Processing Division
(FPD), ITDI-DOST.

PREPARATION AND PRESERVATION OF

FRUIT JUICES
INTRODUCTION
The flavor of canned or bottled fruit juice will depend
upon the selection and handling of the fruit from which the fruit
juice is made. Select only fully ripened fruits. Under-ripe fruits
are lacking in flavor and color while overripe, bruised or
decayed fruits will spoil the flavor of the juice and make
sterilization difficult. Use of iron, copper or bronze utensils
and equipment should be avoided. Work with the fruit and
juice as rapidly as possible in order to prevent loss of flavor
and nutritive value due to exposure to air.

Naranghita (Szinkum mandarin) Juice and Calamansi

(Citrus microcarpa) Juice
Select fresh, fully ripe and sound fruits. Wash the fruits
thoroughly with detergent to remove dust, soil and other
extraneous matter. Rinse thoroughly with running water. Cut
the fruits crosswise into halves and extract the naranghita
juice in a mechanical juice extractor or with the use of a
household citrus juice extractor. Squeeze kalamansi fruits by
hand. Strain the juice through a muslin bag to remove seeds.
Sugar may or may not be added. It may be added in any
desired proportion, according to the acidity of the fruit juice
and the taste of the end-user. To the clear juice, add sodium
benzoate to give a final concentration of 0.05 per cent of the
total volume. The sodium benzoate should be dissolved in a
small quantity of water before adding to the fruit juice. Heat
the naranghita juice rapidly with constant stirring to 85C and

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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE DOST

maintain at that temperature for about 5 minutes. Kalamansi

juice is heated to 75C for 5 minutes. Pour immediately into
cans or bottles which have been previously boiled in water for
about 3 to 5 minutes. Fill the container to overflowing and seal
completely at once. Process for 20 minutes in a boiling water
bath. Cool immediately, wipe containers dry and keep in a cool,
dark place, preferably in the refrigerator.
To prepare the fruit drink, dilute with water to the
desired consistency and add sugar to suit the taste.
Mango Juice
Wash fresh, fully ripe and sound fruits using the
method described above. Peel the fruits and remove the pulp
from the seed by using an aluminum or stainless steel knife.
Mash the pulp thoroughly and add an equal volume of water
to facilitate juice extraction. Strain the juice through a muslin
bag to remove pulp. To the clear juice, add sodium benzoate
and citric acid equivalent to 0.05 and 0.3 per cent,
respectively, of the total volume of the juice. Proceed as in
method prescribed for naranghita juice.
Guyabano Juice
Wash thoroughly ripe and sound fruits using the
above-prescribed method. Remove seeds and mash pulp with
an equal volume of water to facilitate juice extraction. Filter
through muslin bag and proceed as in preservation of
naranghita juice.
Calamansi Nip
Use freshly harvested mature calamansi. Wash and
drain. Cut across the upper portion of the fruit to avoid cutting

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seeds. Squeeze juice thru a fruit juice squeezer or by hand.

To every part of the juice, add 1 parts of sugar (60Be). Stir
to dissolve sugar. Allow to stand undisturbed for 3 days,
preferably in a refrigerator. The clear lower layer is the
calamansi nip. Siphon the nip into dry and sterile narrowmouthed glass bottles and stopper. Fill containers completely.
Store in a refrigerator (50F or below).
Duhat Juice
Extract juice from fresh, sound and ripe duhat berries.
Strain thru cheesecloth. Transfer in dry sterile bottles. Store
in a freezer. In the absence of a freezer, bottle the juice and
pasteurize at 70C. Seal tightly and store in a cool dry place.
Mango Nip
Select ripe sound mangoes. Peel, scrape the pulp and
pass thru sinamay cloth. To every cup of the pulp, add onefourth cup of sugar. Mix well and strain thru a thin cloth. Pour
in dry bottles and pasteurize for 20 minutes at 80C. Seal.
Frozen Guyabano Pulp
Use sound ripe guayabano fruit. Separate the seeds
from the pulp. To every cup of the pulp, add 2 tablespoonfuls
of calamansi juice. Pack in sterile glass jars. Store in freezer
at 23F. To serve as juice, add enough cold water and sugar
to desired taste.
Papaya Nectar
Prepare 40C boiling syrup (one cup sugar to one cup
water). Scrape the pulp from a sound ripe papaya and pass
thru sinamay cloth. Add 4 tablespoonfuls of calamansi juice.
Add the syrup and mix well. Pour in cans. Exhaust cans in
boiling water for 20 minutes until contents reach 85C. Seal
completely. Sterilize at 10-lb pressure for 20 minutes.

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Pineapple Syrup
Peel sound ripe pineapples. Pass thru a meat grinder
and extract the juice. Strain. To every cup of juice, add one
cup sugar. Stir well. Heat to 70C and pour immediately in
sterile bottles. Pasteurize in boiling water for 20 minutes.
Guava Juice
48 to 50 medium-sized, firm ripe guavas, 2 cups water (barely
sufficient to cover sliced guavas).
Wash, remove blossom end, and cut guavas into
slices. Add water, bring to boiling point quickly, and boil gently
for 15 minutes. Strain through a flannel jelly bag or two
thicknesses of a sugar or flour bag. Heat juice to boiling point,
pour into clean sterile jars and seal. Juice not canned will
keep approximately a week in a refrigerator.
Pineapple Juice
Peel sound ripe pineapple and remove eyes. Wash
and mash the fruit thoroughly. Add a little water to facilitate
extraction. Strain the juice through cheesecloth or a muslin
bag to remove pulp. To the juice, add sodium benzoate and
citric acid equivalent to 0.05% (.5 g/liter) and 0.3% (3 g/liter)
respectively of the total volume of the juice. Add sugar if
desired. Heat the juice rapidly with constant stirring to 80C
and maintain at this temperature for about 15 minutes. Pour
hot in tin containers or glass jars and seal immediately.
Process in a boiling water bath for 15 minutes. Cool canned
product, wipe-dry, label and store.

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